Prahok Kapi

Ingredients

Prahok

1/2 cup

Shrimp paste

2 tablespoons

Vegetable oil

2 tablespoons

Garlic

4 cloves, minced

Onion

1 medium, chopped

Fish sauce

1 tablespoon

Sugar

1 teaspoon

Lemongrass

1 stalk, finely chopped

Kaffir lime leaves

3 leaves, torn

Fresh red chili

1, sliced (adjust to taste)

Water

1/2 cup

Steamed rice

4 cups (for serving)

Fresh vegetables (e.g., cucumber, carrots, lettuce)

assorted, for serving

Instructions

1. In a medium bowl, combine the prahok and shrimp paste. Use a fork to mix until smooth and thoroughly blended.
2. In a large pan or skillet, heat the vegetable oil over medium heat. Add the minced garlic and chopped onion, sautéing until they are fragrant and golden brown, about 3-4 minutes.
3. Add the prahok and shrimp paste mixture to the pan, stirring well to incorporate. Stir-fry for 2-3 minutes to allow the flavors to meld.
4. Stir in the fish sauce, sugar, chopped lemongrass, torn kaffir lime leaves, and sliced chili. Continue to stir-fry for an additional 2 minutes, allowing the spices to infuse the mixture.
5. Pour in the water and bring the mixture to a gentle simmer. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes aromatic.
6. Remove from heat and let cool slightly before serving.
7. Serve the prahok kapi hot alongside steamed rice and an assortment of fresh vegetables for dipping and balancing the flavors.